First we'll start with some basic info on carrots, move on to storage and then I'll share a few recipes. Enjoy!
THE CARROT.
The carrot is a root well worth the consideration of farmers; perhaps no root is better adapted to constitute a portion of food for milch cows, horses or swine. When fed to cows it adds largely to the flavor and quality of the milk, with a reasonable increase in quantity; no dairyman who makes butter or milk of the best quality would expect the best results without a liberal use of the carrot. The carrot adapts itself to most kinds of soil, but seems to succeed well on a deep loam with a slight admixture of sand.
If it is the desire of farmers to raise large and paying crops of the carrot, such can be produced with a great degree of certainty by a liberal dressing of good and well-decomposed manure to the land, which should be well ploughed in as early in the spring as possible. As soon as the weeds have come up the laud should be cross-ploughed as fine as possible with a swivel-plough; the land should then be harrowed and rolled, when it will be read)' for the seed. The seed should be soaked in warm water twenty-four hours previous to planting, and sunned a short time to dry the surface-moisture, that the seed may not clog in the seed-sower. The seed may be planted with any suitable machine that will sow thin; two pounds of seed per acre is more than enough, if judiciously planted; too thick sowing results in very unnecessary and expensive thinning; or if neglected, in a small growth of roots, expensive to harvest and to handle.
The seed may be planted from early in May to the 10th of June. Our practice is to plant in straight rows twenty-two inches apart, and the plants should be thinned to three or four inches in the row. The after-cultivation of the carrot should be always prompt; "hoe the ground and not the weeds," should be the motto. The horse-hoe can be used in the cultivation of the carrot to a very considerable extent, and our cultivation is very like that given the mangold. English turnips can be sown between the rows with the seed-sower by the 20th of July, without injury to the carrot, and will add materially to the product of the land. There are many varieties of carrot now grown in market-gardens, and as field crops. We have tried nearly all the prominent sorts that have been introduced in the last thirty years.
The Long Orange has for many years been a standard field variety. Perhaps no kind has been more extensively cultivated, or has better repaid its culture; but there are other kinds also very desirable. The intermediate, which arc shorter but larger in diameter—a very convenient root to handle in feeding—having a decided advantage in storage, occupying less space per ton, and in harvesting, to be pulled by hand, will yield a heavy weight per acre. There is also the Early Horn carrot, a shorter and heavier root in proportion to the size, thirty-five bushels weighing a ton; it takes forty bushels of the long sorts; they can be grown closer and make less tops than the longer sorts, and are more desirable for domestic use. The white sorts are not much grown by our farmers; they yield well, but do not store and keep as well as the yellow-fleshed sorts.
As regards the harvesting and storing the carrot, it is important to let the crop remain in the ground as late as the latter part of October or the 1st of November. In harvesting the long sorts the labor is lessened by cutting the tops with a sharp hoe, and raking them together and carting them to the stables to be fed to cows and horses; and they are greedily relished. Carrots may be more easily dug by running the plough on the side of the row of roots, when they can readily be pulled by hand and thrown into piles, where, aftpr a few hours' drying, they may be carted to the cellar for storage. Carrots require considerable ventilation until freezing weather sets in. When carrots are fed to milch-cows, if an equal amount of mangolds is used, a large flow of milk of good quality will be obtained. When fed to horses once a day, in the place of grain, they will be found most conducive to the health and strength of the animal.
Source: Public Documents of Massachusetts ©1875
Carrot Storage
Carrots, Beets, and Turnips.—Carrots should be stored on slat platforms in layers about 2 feet deep and covered lightly with sand. They tend to heat and decay and should have good ventilation. Beets, turnips, parsnips, and salsify, if stored in cellars, should be put in bins or boxes in layers 2 or 3 feet deep and covered with sand or soil to prevent shriveling. If not needed till spring, an excellent method is to store them in pits in the same manner as potatoes.
Source: Farmers' Bulletin ©1899
Carrots.—Let them be well washed and brushed, not scraped. An hour is enough for young spring carrots. Grown carrots must be cut in half, and will take from an hour and a half to two hours and a half. When done rub ofl‘ the peels with a clean, coarse cloth, and slice them in two or four, according to their size. The best way to try if they are done enough is to pierce them with a fork.
Carrot FRITTERS.—These very nice fritters are simply made, and we can recommend them as being an agreeable variety for a side dish at a small party. Beat two small boiled carrots to a pulp with a spoon, add three or four eggs, and half a handful of flour. Moisten with cream, milk, or a little white wine, and sweeten to taste; beat all well together, and fry them in boiling lard. When of good color take them off and serve, having squeezed over them the juice of an orange, and strewed them over with finely sifted sugar.
Source: The Godey's Lady's Book Receipts ©1870
Carrot Soup.
252. Carrot Sonp (without Meat). Take four or five large carrots, one turnip, three onions, and three heads of celery shred fine; put into a stew-pan with a quarter of a pound of butter, three cloves, some peppercorns, and a blade of mace; stir till it is a pulp; add half a pint of peas boiled to a pulp, two anchovies, and three quarts of water; let it simmer two hours, and rub through a hair sieve. If not thick enough, add a little flour and butter.
Another.—Slice two good-sized carrots, two large onions, one large turnip, and one stick of celery; dredge flour over them and fry till tender, with just butter enough to keep them from burning; put them in a stewpan, and pour enough boiling water to cover them. Stew them about four hours, and when half done add boiling water to make the proper thickness. Mash and strain through a sieve, and season with pepper and salt. If approved of, add a little cream.
Another Carrot Soup.—Take one turnip, two or three onions, and twelve carrots; boil them in some stock till quite tender, then rub tliem through a hair-sieve. Season with peppercorns and salt, if necessary, and thicken with a little flour and butter.
253. Carrot Soup (with Meat).—Put some beef-hones with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper, and salt, into a saucepan, and stew for three hours. Have ready six large carrots scraped and cut thin, strain the soup on them, and stew till soft enough to pulp through a hair-sieve or coarse cloth, then boil the pulp with the soup, which is to be as thick as pea-soup. Use two wooden spoons to rub the carrots through the sieve, and pulp only the red part of the carrot, not the yellow. Make the soup the day before, and add cayenne to the palate.
254. Carrot Soup (with Cream).—To the liquor that a knuckle of veal has been boiled in, add twelve large carrots; boil till the carrots will mash through a sieve, put them through, and then let them boil in the broth till quite smooth; add half a pint of cream and a little salt. It should be boiled till smooth, and of the consistence of pea-soup. Or, the stock may be made of one pound and a half of scrag of mutton, stewed in three quarts of water.
Source: The English Cookery Book©1859
Showing posts with label storage. Show all posts
Showing posts with label storage. Show all posts
Tuesday, March 22, 2016
Tuesday, March 15, 2016
Fruit for Drying
I first came across the figures in the second tidbit and was surprised by the amount and variety of fruit drying that was going on in California during the late 19th Century. I expected to see the grapes but not the other fruits. Below is an excerpt about drying the fruit, the second tidbit is about the amount produced in the state of California. Enjoy!
Drying fruit has several advantages over canning or bottling. It is cheaper ; it may be adopted on an extensive scale ; the fruit may be kept with less care ; and being several times lighter than when fresh, may be sent long distances, or to foreign countries, at a moderate cost. When fruit-growers shall learn that dried fruit from the highest flavored sorts is as much better than that from the poor unsaleable varieties so often used for this purpose, as the best fresh fruit of the one sort exceeds the other, purchasers will also be willing to pay a much higher price for the best article. When, superadded to this, the fruit is dried rapidly so as to retain a clear, light color, and a perfect flavor, instead of the dark, half fermented fruit resulting from slow drying in bad weather, there will be no difficulty in finding a ready sale for all that may be offered in market. When abundant seasons occur, the surplus should be saved by drying, and may be kept another year.
In some parts of the Western States, houses are erefited for drying fruit, and are warmed by fire heat, by means of a furnace with a fine extending around the building, similar to that formerly used for green-houses. This flue is covered with sheet iron. An ample ventilator is placed at the top for the free escape of the large volumes of watery vapor which rise from the drying fruit. Trays or hurdles, about two feet wide, six feet long, and three inches deep, with small strips or laths forming the bottom, are placed in three tiers, one above the other, with a foot or more of space between them. Long strips of scantling, laid horizontally, extending the whole length of the house, and six or eight feet outside, form a sort of railway track on which a frame with rollers runs in and out through a wide door, for running in the fresh fruit and bringing out the dried. A house, ten by fourteen feet, and eight feet high, has been found sufficient for about two barrels of fruit at a time, and about twenty-four hours complete the drying process.
Fig. 170 represents a small, portable, fruit-drying house, capable of being carried to the orchard, and used on the ground. It consists of a small building from two and a half to four feet square, or of any other convenient dimensions, the lower part covered with sheet iron to prevent danger from fire, and containing a small stove, extending through the house, from the rear of which passes the stove-pipe on the outside, the upper portion of which is seen in the figure. The fuel would be more completely economized by bringing the pipe back again, and passing it up on the same side as the door of the stove, reversing the place of the doors for introducing the shelves.
Source: The American Fruit Culturist ©1868
FRUIT FOR DRYING.
Fruit drying is now one of our recognized industries. That judgment, experience, and money are required in this branch of the fruit business in California goes without saying. The dried fruit markets of the United States furnish the greatest and most available outlet for the vast output of dried fruit, which is increasing in volume year by year.
The markets of the South Pacific Islands and Australia have been partially developed and are taking fair quantities of dried fruit this season. Our dried fruits are also being gradually introduced into the various large cities of Europe, several trial shipments, consisting of carloads of choice apricots and peaches, having been distributed in the Old World at good prices. A very large, profitable trade will certainly result from the proper introduction of California dried fruits into England. The output of dried fruit in this State from the crop of 1890 was 48,700,000 pounds, or 2,435 carloads, classified as follows:
Apples 1,000,000 pounds.
Apricots... 8,500,000 pounds.
Peaches 12,250,000 pounds.
Pears.. 600,000 pounds.
Plums 1,000,000 pounds.
Prunes 14,000,000 pounds.
Grapes... 10,500,000 pounds.
Nectarines 600,000 pounds.
Figs 350,000 pounds.
On a basis of six and one half pounds (which is a liberal allowance) of fresh fruit to one of dried, exclusive of prunes and grapes, which require three and four pounds, respectively, we find that the quantity of fresh fruit used amounted to 241,300,000 pounds, or 12,065 carloads. If that quantity of fruit had been shipped East in the fresh state, the transportation charges, say nothing of other expenses, would have amounted to $5,127,625, as against $730,500, the cost of shipping 2,435 carloads of dried fruit at $300 per car, or 14 cents per pound. This shows a saving to growers and shippers of $4,397,125 on one item—dried fruit.
Source: Biennial Report ©1892
Drying fruit has several advantages over canning or bottling. It is cheaper ; it may be adopted on an extensive scale ; the fruit may be kept with less care ; and being several times lighter than when fresh, may be sent long distances, or to foreign countries, at a moderate cost. When fruit-growers shall learn that dried fruit from the highest flavored sorts is as much better than that from the poor unsaleable varieties so often used for this purpose, as the best fresh fruit of the one sort exceeds the other, purchasers will also be willing to pay a much higher price for the best article. When, superadded to this, the fruit is dried rapidly so as to retain a clear, light color, and a perfect flavor, instead of the dark, half fermented fruit resulting from slow drying in bad weather, there will be no difficulty in finding a ready sale for all that may be offered in market. When abundant seasons occur, the surplus should be saved by drying, and may be kept another year.
In some parts of the Western States, houses are erefited for drying fruit, and are warmed by fire heat, by means of a furnace with a fine extending around the building, similar to that formerly used for green-houses. This flue is covered with sheet iron. An ample ventilator is placed at the top for the free escape of the large volumes of watery vapor which rise from the drying fruit. Trays or hurdles, about two feet wide, six feet long, and three inches deep, with small strips or laths forming the bottom, are placed in three tiers, one above the other, with a foot or more of space between them. Long strips of scantling, laid horizontally, extending the whole length of the house, and six or eight feet outside, form a sort of railway track on which a frame with rollers runs in and out through a wide door, for running in the fresh fruit and bringing out the dried. A house, ten by fourteen feet, and eight feet high, has been found sufficient for about two barrels of fruit at a time, and about twenty-four hours complete the drying process.
Source: The American Fruit Culturist ©1868
FRUIT FOR DRYING.
Fruit drying is now one of our recognized industries. That judgment, experience, and money are required in this branch of the fruit business in California goes without saying. The dried fruit markets of the United States furnish the greatest and most available outlet for the vast output of dried fruit, which is increasing in volume year by year.
The markets of the South Pacific Islands and Australia have been partially developed and are taking fair quantities of dried fruit this season. Our dried fruits are also being gradually introduced into the various large cities of Europe, several trial shipments, consisting of carloads of choice apricots and peaches, having been distributed in the Old World at good prices. A very large, profitable trade will certainly result from the proper introduction of California dried fruits into England. The output of dried fruit in this State from the crop of 1890 was 48,700,000 pounds, or 2,435 carloads, classified as follows:
Apples 1,000,000 pounds.
Apricots... 8,500,000 pounds.
Peaches 12,250,000 pounds.
Pears.. 600,000 pounds.
Plums 1,000,000 pounds.
Prunes 14,000,000 pounds.
Grapes... 10,500,000 pounds.
Nectarines 600,000 pounds.
Figs 350,000 pounds.
On a basis of six and one half pounds (which is a liberal allowance) of fresh fruit to one of dried, exclusive of prunes and grapes, which require three and four pounds, respectively, we find that the quantity of fresh fruit used amounted to 241,300,000 pounds, or 12,065 carloads. If that quantity of fruit had been shipped East in the fresh state, the transportation charges, say nothing of other expenses, would have amounted to $5,127,625, as against $730,500, the cost of shipping 2,435 carloads of dried fruit at $300 per car, or 14 cents per pound. This shows a saving to growers and shippers of $4,397,125 on one item—dried fruit.
Source: Biennial Report ©1892
Monday, March 7, 2016
Ice Houses for Railroads
Below is the opening paragraphs from a chapter of "Buildings and Structures of American Railroads." I'm always fascinated by how 19th Century folks stored ice. As a writer I'm also curious as to the reasoning behind how and why things were done in the past. So, enjoy this little tidbit.
ICE-HOUSES.
Railroads have to supply ice for drinking purposes at depots, offices, shops, and in passenger-cars, and for preserving perishable freight while it is in transit in refrigerator cars or stored in freight-houses. The consumption of ice on railroads has reached such propor tions that it has been found advantageous to build special ice houses, so as to allow the railroad company to have control of its ice supply, and to be independent of local ice companies.
These houses are stocked by the railroad company during the winter season, either from convenient sources under their own control, and with their own men, or the work is let out by contract. Ice-houses should be so located as to admit of a track being run alongside of them, in order to reduce the cost of handling the ice to a minimum. Two systems have been adopted by railroads for obtaining their ice supply. One is to locate large storage-houses at lakes, ponds, or rivers, in other words, adjacent to the sources of the supply, and to ship ice daily or at intervals from these large storage-houses to smaller houses along the line, from where it is dealt out in such quantities as required. In the other system, the ice, when harvested, is immediately loaded on cars and transferred, while the weather is cold, and hence with small wastage, to large storage-houses at important stations along the line, where considerable quantities of ice are used, as at junction or terminal stations, or where passengertrains change engines and cars are iced, or at division yards where refrigerator-cars require icing before continuing on to their destination.
Ice-coolers of passenger-trains are usually iced at stations where engines are changed, the work being done by car-inspectors or station hands. For this purpose ice is generally carried in baskets from the ice-house to the station building before the arrival of trains. Where the ice-house is some distance from the station building, ice is brought in hampers or on trucks, once or several times a day, to a spare room or enclosure at the station building, and there washed, cut to size, and held ready for use. Refrigerator-cars are iced in the same way while en route, if necessary. Where feasible, however, they arc run on to a special siding, as near the ice-house as possible, with a trestling or elevated platform alongside the siding at about the height of the top of the cars connecting with the ice-house to facilitate the handling of the ice from the house to the cars.
Relative to the quantity of ice used for various purposes, it is impossible to give data that will hold in all parts of the country. The following information can be taken as a fair average obtained from actual observation on one of the leading Eastern trunk lines. There are, generally, one or two coolers in every passenger-car or Pullman coach, each cooler holding from 30 to 40 lbs. of ice. This amount will last about 16 hours in summer and about 24 hours in winter, although, if the cars are kept well heated in winter, the ice will melt about as fast as it does in summer. Thus, with the knowledge of the number of regular trains running on a road, the approximate amount of ice required for the passenger service can be ascertained. Provision should be made, however, for irregular and summer excursion trains, which latter require fully twice as much ice as regular trains. The quantity of ice needed for station and office use is determined by the number of coolers. Small stations, on the road referred to above, receive 30 lbs. of ice daily in summer, while large stations receive from 75 to 125 lbs. The amount of ice required at shops varies according to the number of men employed. Probably from 200 lbs. to 1000 lbs. daily during the summer months will answer, the latter amount being ample for the largest shop system. The data at hand relative to the ice capacity of refrigerator-cars varies considerably. According to the kind of car used and the service expected of it, one charge will take from 1000 to 4100 lbs., which charge will last from 2$ or 3 days to a week. Ice melts faster in cars that are in motion than when they are standing.
ICE-HOUSES.
Railroads have to supply ice for drinking purposes at depots, offices, shops, and in passenger-cars, and for preserving perishable freight while it is in transit in refrigerator cars or stored in freight-houses. The consumption of ice on railroads has reached such propor tions that it has been found advantageous to build special ice houses, so as to allow the railroad company to have control of its ice supply, and to be independent of local ice companies.
These houses are stocked by the railroad company during the winter season, either from convenient sources under their own control, and with their own men, or the work is let out by contract. Ice-houses should be so located as to admit of a track being run alongside of them, in order to reduce the cost of handling the ice to a minimum. Two systems have been adopted by railroads for obtaining their ice supply. One is to locate large storage-houses at lakes, ponds, or rivers, in other words, adjacent to the sources of the supply, and to ship ice daily or at intervals from these large storage-houses to smaller houses along the line, from where it is dealt out in such quantities as required. In the other system, the ice, when harvested, is immediately loaded on cars and transferred, while the weather is cold, and hence with small wastage, to large storage-houses at important stations along the line, where considerable quantities of ice are used, as at junction or terminal stations, or where passengertrains change engines and cars are iced, or at division yards where refrigerator-cars require icing before continuing on to their destination.
Ice-coolers of passenger-trains are usually iced at stations where engines are changed, the work being done by car-inspectors or station hands. For this purpose ice is generally carried in baskets from the ice-house to the station building before the arrival of trains. Where the ice-house is some distance from the station building, ice is brought in hampers or on trucks, once or several times a day, to a spare room or enclosure at the station building, and there washed, cut to size, and held ready for use. Refrigerator-cars are iced in the same way while en route, if necessary. Where feasible, however, they arc run on to a special siding, as near the ice-house as possible, with a trestling or elevated platform alongside the siding at about the height of the top of the cars connecting with the ice-house to facilitate the handling of the ice from the house to the cars.
Relative to the quantity of ice used for various purposes, it is impossible to give data that will hold in all parts of the country. The following information can be taken as a fair average obtained from actual observation on one of the leading Eastern trunk lines. There are, generally, one or two coolers in every passenger-car or Pullman coach, each cooler holding from 30 to 40 lbs. of ice. This amount will last about 16 hours in summer and about 24 hours in winter, although, if the cars are kept well heated in winter, the ice will melt about as fast as it does in summer. Thus, with the knowledge of the number of regular trains running on a road, the approximate amount of ice required for the passenger service can be ascertained. Provision should be made, however, for irregular and summer excursion trains, which latter require fully twice as much ice as regular trains. The quantity of ice needed for station and office use is determined by the number of coolers. Small stations, on the road referred to above, receive 30 lbs. of ice daily in summer, while large stations receive from 75 to 125 lbs. The amount of ice required at shops varies according to the number of men employed. Probably from 200 lbs. to 1000 lbs. daily during the summer months will answer, the latter amount being ample for the largest shop system. The data at hand relative to the ice capacity of refrigerator-cars varies considerably. According to the kind of car used and the service expected of it, one charge will take from 1000 to 4100 lbs., which charge will last from 2$ or 3 days to a week. Ice melts faster in cars that are in motion than when they are standing.
Tuesday, October 27, 2015
Orange Recipes & a Storage Tidbit
In Florida fruit from the 'orange' families are beginning to ripen. My Chinese Honey tree in my front yard is so heavy with fruit we had to support some of the branches. It's a new tree and very thin and we've been enjoying the fruit as it ripens.
So for today's post I thought I'd share some recipes and a storage tidbit about oranges. First the recipes:
ORANGE COMPOTE.
6 Jaffa or other good and juicy oranges, 1/4 lb. of loaf sugar.
Peel the oranges, divide them into quarters, carefully remove the outside white skin and the pips of each quarter. Put the sugar into a copper pan with about half a pint of water, and boil down to a syrup, remove the scum as it rises. Put in the oranges and boil till tender. Take up and cool, arrange the fruit neatly in a circle on a deep dish (glass or china), pour the syrup round it and serve.
ORANGE JELLY.
1 lemon, 1/2 pint of orange juice, the thin rind of 1 orange, 6 ozs. of loaf sugar, 2 to 21/2 ozs. of gelatine (French leaf), the whites and shells of 2 eggs, a dessertspoonful coriander seeds, a small piece of cinnamon, 1 1/2pint of ivater, 1 glass of sherry wine (if liked).
Peel half the lemon rind as thinly as possible, and put it in a well tinned stewpan, add to it the juice of the lemon, and the remainder of the above named ingredients. Stir constantly with a whisk over the fire until it boils, draw the pan to the side of the fire and keep it there for about ten minutes. Put a chair upside down on the side of a tsible top, place a .fine towel across it, fasten the four ends with string on to the four legs, place a basin underneath, pass some boiling water through it, then pour through it the jelly and let it run into a clean basin. Repeat this two or three times till quite clear. Pour the clarified jelly into moulds and let set in a cool place. To turn out, immerse the mould in tepid water, wipe the mould and immediately turn out into a dish. A few drops of cochineal can be added to the jelly if a pink or reddish tint is desired. Any kind of fruit, oranges, tangerines, apricots, peaches, cherries, &c., may be set in moulds with this jelly, allowing each layer of fruit and jelly to set before another is added.
Source: Practical Cookery Manual ©1898
ORANGE FRITTERs. Peel,and slice(or quarter)three oranges,and lay them in powdered or granulated sugar an hour or more before making the fritters; mix to a smooth batter four teaspoonfuls of flour, a saltspoonful of salt, the yolk of a raw egg, and about a gill of milk. When ready to use the batter, add to it one teaspoonful of oliye-oil, or melted butter, and the white of one egg beaten to a froth; dip the slices of orange into the batter, lift them out flat with a silver fork, and put them into smoking hot fat: fry light brown, lay them for a moment on a napkin or brown paper to a sorb all fat, sprinkle them with powdered sugar, and serve hot. A very delicate and delicious dessert. MRS. HAMILTON QUIN
Source 265 Choice Recipes ©1883
ORANGE BASKETS
Cut as many oranges as guests, leaving half the peel whole for the basket and a strip half a inch wide for the handle. Remove the pulp and juice and use the juice to make the orange jelly. Place the basket in a pan of broken ice to keep upright, fill them with the orange jelly; when ready to serve place a spoonful of whipped cream over the jelly in each basket; serve in a bed of orange leaves. To make the jelly: Six juicy oranges, one lemon, one pound of loaf sugar, half a box of Cox’s Gelatine; dissolve sugar in half a pint of water, pour half a pint of boiling water over gelatine, when dissolved strain it; put the sugar and water on the fire, when it boils add gelatine, juice of oranges and lemon with a little of the peel grated in, let all boil up and strain into the baskets to cool.
ORANGE MARMALADE - Mrs. Smith
Allow pound for pound. Pare half the oranges and cut the rind in pieces, boil in three waters, until tender, and then set aside. Grate the rind of the remaining oranges, take off and throw away the thick, white, inner skin; quarter all the oranges and remove the seeds; chop or cut into small pieces. Drain all thejuice that will conne, over the sugar; heat this, stirring until the sugar is dissolved, adding a little water, unless the oranges are very juicy, boil for five minutes, add the boiled shreds and boil for ten minutes; then add the chopped fruit and grated rind, and boil for twenty minutes. Seal in glass tumblers.
ORANGE MARMALADE - Miss. Allen
One dozen good oranges; cover with cold water and boil for fifteen minutes. Take out, pour off the water, cover again with cold water and boil until a broom straw will readily pierce them; this will take possibly two hours. When soft, remove from the water, cut open, and with a spoon scoop out the inside, taking care to remove every seed. With a sharp knife or scissors, cut into thin strips two-thirds of the skins. rejecting the rest. Add this to the last boiling water; weigh, and to one pound of the mixture add one and one-fourth pounds of sugar. Boil until thick, and put up like jelly.
ORANGE CAKE - Mrs. Marshall
Two cupfuls of sugar, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, yolks of five eggs and whites of two, three teaspoonfuls of baking powder, grated peel and juice of an orange; bake in four layers. Filling—
Whites of three eggs, juice of an orange, fifteen tablespoonfuls of sugar. Beat together, spread between the layers and 1 on the outside of the cake. Pare and divide in small sections two oranges, and put on top of cake.
Source: Santa Rosa Recipes ©1891
Tidbit on Storing Oranges
I ran across this information years ago and posted it: Storing Oranges
So for today's post I thought I'd share some recipes and a storage tidbit about oranges. First the recipes:
ORANGE COMPOTE.
6 Jaffa or other good and juicy oranges, 1/4 lb. of loaf sugar.
Peel the oranges, divide them into quarters, carefully remove the outside white skin and the pips of each quarter. Put the sugar into a copper pan with about half a pint of water, and boil down to a syrup, remove the scum as it rises. Put in the oranges and boil till tender. Take up and cool, arrange the fruit neatly in a circle on a deep dish (glass or china), pour the syrup round it and serve.
ORANGE JELLY.
1 lemon, 1/2 pint of orange juice, the thin rind of 1 orange, 6 ozs. of loaf sugar, 2 to 21/2 ozs. of gelatine (French leaf), the whites and shells of 2 eggs, a dessertspoonful coriander seeds, a small piece of cinnamon, 1 1/2pint of ivater, 1 glass of sherry wine (if liked).
Peel half the lemon rind as thinly as possible, and put it in a well tinned stewpan, add to it the juice of the lemon, and the remainder of the above named ingredients. Stir constantly with a whisk over the fire until it boils, draw the pan to the side of the fire and keep it there for about ten minutes. Put a chair upside down on the side of a tsible top, place a .fine towel across it, fasten the four ends with string on to the four legs, place a basin underneath, pass some boiling water through it, then pour through it the jelly and let it run into a clean basin. Repeat this two or three times till quite clear. Pour the clarified jelly into moulds and let set in a cool place. To turn out, immerse the mould in tepid water, wipe the mould and immediately turn out into a dish. A few drops of cochineal can be added to the jelly if a pink or reddish tint is desired. Any kind of fruit, oranges, tangerines, apricots, peaches, cherries, &c., may be set in moulds with this jelly, allowing each layer of fruit and jelly to set before another is added.
Source: Practical Cookery Manual ©1898
ORANGE FRITTERs. Peel,and slice(or quarter)three oranges,and lay them in powdered or granulated sugar an hour or more before making the fritters; mix to a smooth batter four teaspoonfuls of flour, a saltspoonful of salt, the yolk of a raw egg, and about a gill of milk. When ready to use the batter, add to it one teaspoonful of oliye-oil, or melted butter, and the white of one egg beaten to a froth; dip the slices of orange into the batter, lift them out flat with a silver fork, and put them into smoking hot fat: fry light brown, lay them for a moment on a napkin or brown paper to a sorb all fat, sprinkle them with powdered sugar, and serve hot. A very delicate and delicious dessert. MRS. HAMILTON QUIN
Source 265 Choice Recipes ©1883
ORANGE BASKETS
Cut as many oranges as guests, leaving half the peel whole for the basket and a strip half a inch wide for the handle. Remove the pulp and juice and use the juice to make the orange jelly. Place the basket in a pan of broken ice to keep upright, fill them with the orange jelly; when ready to serve place a spoonful of whipped cream over the jelly in each basket; serve in a bed of orange leaves. To make the jelly: Six juicy oranges, one lemon, one pound of loaf sugar, half a box of Cox’s Gelatine; dissolve sugar in half a pint of water, pour half a pint of boiling water over gelatine, when dissolved strain it; put the sugar and water on the fire, when it boils add gelatine, juice of oranges and lemon with a little of the peel grated in, let all boil up and strain into the baskets to cool.
ORANGE MARMALADE - Mrs. Smith
Allow pound for pound. Pare half the oranges and cut the rind in pieces, boil in three waters, until tender, and then set aside. Grate the rind of the remaining oranges, take off and throw away the thick, white, inner skin; quarter all the oranges and remove the seeds; chop or cut into small pieces. Drain all thejuice that will conne, over the sugar; heat this, stirring until the sugar is dissolved, adding a little water, unless the oranges are very juicy, boil for five minutes, add the boiled shreds and boil for ten minutes; then add the chopped fruit and grated rind, and boil for twenty minutes. Seal in glass tumblers.
ORANGE MARMALADE - Miss. Allen
One dozen good oranges; cover with cold water and boil for fifteen minutes. Take out, pour off the water, cover again with cold water and boil until a broom straw will readily pierce them; this will take possibly two hours. When soft, remove from the water, cut open, and with a spoon scoop out the inside, taking care to remove every seed. With a sharp knife or scissors, cut into thin strips two-thirds of the skins. rejecting the rest. Add this to the last boiling water; weigh, and to one pound of the mixture add one and one-fourth pounds of sugar. Boil until thick, and put up like jelly.
ORANGE CAKE - Mrs. Marshall
Two cupfuls of sugar, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, yolks of five eggs and whites of two, three teaspoonfuls of baking powder, grated peel and juice of an orange; bake in four layers. Filling—
Whites of three eggs, juice of an orange, fifteen tablespoonfuls of sugar. Beat together, spread between the layers and 1 on the outside of the cake. Pare and divide in small sections two oranges, and put on top of cake.
Source: Santa Rosa Recipes ©1891
Tidbit on Storing Oranges
I ran across this information years ago and posted it: Storing Oranges
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